Repository logo
 
Publication

Gamma irradiation protects oleic acid from oxidation: an experiment in Lactarius deliciosus wild mushroom

2012Conference object Open access
Simple item page
dc.contributor.authorFernandes, Ângela
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorMartins, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2012-06-06T14:25:31Z
dc.date.available2012-06-06T14:25:31Z
dc.date.issued2012
dc.description.abstractThe short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers [1]. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products and is regulated in the European Union by the Directive 1999/2/EC. In the present work, the influence of gamma irradiation dose (0.5 and 1 kGy) over the fatty acids profile of Lactarius deliciosus L. wild mushroom, collected in the Northeast of Portugal (November 2011), was evaluated by gas-chromatography coupled to flame ionization detection (GC-FID). The analyses were performed after 0, 4 and 8 days of storage at 4 ºC in irradiated and non-irradiated samples (control). The control and the irradiated samples revealed an identical profile, with C18:0 (stearic acid), C18:2n6c (linoleic acid), C18:1n9c (oleic acid) and C16:0 (palmitic acid) as main fatty acids. These results are in agreement to the reported by our research group in a previous study with nutritional characterization of this species [1]. Nevertheless, some differences were found in the percentage of some fatty acids in the different samples, mainly in oleic acid. Control sample (non-irradiated) after 8 days of storage, showed a lower C18:1n9c percentage (decreased from 8 to 4.4%) contributing to a decrease in monounsaturated fatty acids (MUFA) levels. Otherwise, in the sample irradiated with 0.5 kGy the percentage of the mentioned fatty acid did not changed until day 8. Overall, irradiation could be an alternative to ensure the quality and extend the life of mushrooms, protecting their fatty acids from oxidation, as is was demonstrated herein for oleic acid. In fact, food irradiation is now being commonly used in many countries, as people are becoming more aware of the role of food irradiation in regards to food safety and product shelf-life extension.por
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to the research center CIMO (PEst-OE/AGR/UI0690/2011) and REQUIMTE (PEst-C/EQB/LA0006/2011). A. Fernandes thanks to FCT, POPH-QREN and FSE for her grant (SFRH/BD/76019/2011).por
dc.identifier.citationFernandes, Ângela; Oliveira, M. Beatriz P.P.; Antonio, Amilcar L.; Martins, Anabela; Ferreira, Isabel C.F.R. (2012). Gamma irradiation protects oleic acid from oxidation: an experiment in Lactarius deliciosus wild mushroom. In 3rd Portuguese Young Chemists Meeting. Portopor
dc.identifier.urihttp://hdl.handle.net/10198/7030
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationPEst-OE/AGRIUI0690/2011
dc.relationPEstC/EQB/LA0006/2011
dc.subjectMushroomspor
dc.subjectLactarius deliciosuspor
dc.subjectGamma radiationpor
dc.subjectOleic acidpor
dc.titleGamma irradiation protects oleic acid from oxidation: an experiment in Lactarius deliciosus wild mushroompor
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F76019%2F2011/PT
oaire.citation.conferencePlacePortopor
oaire.citation.title3rd Portuguese Young Chemists Meeting, 9-11 Maio 2012por
oaire.fundingStreamSFRH
person.familyNameFernandes
person.familyNameAntonio
person.familyNameMartins
person.familyNameFerreira
person.givenNameÂngela
person.givenNameAmilcar L.
person.givenNameAnabela
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0001-6218-4413
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-1960-2014
person.identifier.ridG-5488-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id7203013518
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication4b23e496-8d11-4ff5-a8ec-e1c2235e5a28
relation.isAuthorOfPublication383370dd-10e5-40e6-9a15-f2201fe95581
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isProjectOfPublicatione375e575-7d9a-431c-aadb-ad1b3116d410
relation.isProjectOfPublication.latestForDiscoverye375e575-7d9a-431c-aadb-ad1b3116d410

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Porto2012_3PYChem_Poster_Angela_et_al_Acta.pdf
Size:
965.07 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus